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        <h1>四喜饺子</h1>
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        <a class="userName" href="user.html">YUYUYU</a>
        <p class="time">4个小时前</p>
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            <span>1.</span> 生姜和香葱先用清水浸泡，抓捏成葱姜水。一边用筷子顺时间方向搅动绞肉，一边慢慢加入葱姜水。 1斤肉约加入3两的葱姜水<br>
            <span>2.</span> 加入生抽，盐，料酒，芹菜碎，糖，十三香粉，香油，白胡椒粉，顺时针方向搅至肉馅起胶质<br>
            <span>3.</span> 中筋面粉用热开水100-110克搅至成成团<br>
            <span>4.</span> 待略凉后，用手和成团，盖上保鲜膜松弛15分钟<br>
            <span>5.</span> 鸡蛋加少许盐，入锅内煎成蛋皮<br>
            <span>6.</span> 豆角，水发木耳、胡萝卜，蛋皮分别切成碎<br>
            <span>7.</span> 将松弛好的面团搓成长条状，切成小份<br>
            <span>8.</span> 案板上洒干粉，将面团擀成圆饼状<br>
            <span>9.</span> 包上内馅。（不要太多）内馅材料：鸡蛋、豆角、水发木耳、胡萝卜<br>
            <span>10.</span> 将饺子皮向中间捏紧<br>
            <span>11.</span> 再对角捏紧<br>
            <span>12.</span> 用双手将对角处撑开，并捏紧<br>
            <span>13.</span> 将饺子放在蒸架上，再用小匙分别将四色馅料填入<br>
            <span>14.</span> 锅内烧开水，放上蒸架，加盖大火蒸10分钟即可<br>
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